Authors:
Crina Muresan, Anamaria Pop, Sevastiţa Muste, Sonia Socaci, Stancuta Scrob, Cristian Baraian
Volume 20, Issue 4;
Pages: 391-395;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
 Abstract:
The beer type can be defined by the raw materials used in production, the manner in which the process is conducted, the type of used fermentation, the way the entire product is conditioned and by packaging. The aim of the research was to analyze the flavor profile of beer samples with different flavors by sensory analysis. The method consists in evaluating flavor profile semi quantitative overall smell and taste samples with the four basic tastes: sourness, bitterness, sweetness and saltiness.
Keywords:
beer, flavor profile, sensory analysis, consumer preferences.
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Faculty of Food Processing Technology
Royalty